Salads

3 cups cubed small red potatoes	1 - 7 oz jar Dunbars Fire Roasted Pepper, drained
1 cup sweet red onion	1 cup celery, finely chopped
1 cup fresh parsley, chopped	1 tesp. dill
1 tesp. tarragon	1 tesp. salt
1/2 cup fat free mayonnaise	1 tesp. lemon juice
Boil potatoes in salted water until just tender. Drain well. In a large bowl, combine all ingredients. (Optional: Add black pepper to taste.) Chill several hours. 14 Servings (1/2 c. each) WW points per serving=1 pt.

1 - 1 LB bag shredded cabbage & carrot blend	2 large apples, cored and diced
1/2 cup raisins	1/2 cup reduced calorie Miracle Whip
2 TBSP. cider vinegar	2 tesp. Dijon mustard
Combine all ingredients, cover and chill for at least 1 hour 8 Servings WW points per serving = 2 pts.

1 - 20 oz can unsweetened pineapple tidbits, drained	1 - 16 oz can whole-berry cranberry sauce
1 - 11 oz can mandarin oranges, drained	*1 - 8 oz frozen Light* whipped topping, thawed**
1 tesp. grated fresh orange peel	1/2 cup pecans, broken or chopped into pieces
In a bowl, combine drained pineapple & oranges with cranberry sauce. Fold in whipped topping and grated orange peel. Pour into an 8" x 8" square serving dish, sprinkle pecan pieces evenly over top and push some of the nuts down into the salad with the edge of a spoon or spatula. Cover and chill for a few hours or overnight. 14 Servings (1/2 C each) WW Points per serving = 3 pts.

2 apples, cored and diced	1 cup seedless grapes, halved
1 cup plain no fat yogurt	1 stalk celery, diced
1/4 cup walnuts, chopped	2 TBSP. raisins
1 1/2 tesp. Fresh lemon juice	Ground cinnamon
Combine all ingredients and sprinkle with cinnamon. 4 Servings WW points per serving = 3 pts.

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